Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, stirring occasionally, for 1-2 minutes or until soft. Add the broccoli, beans, zucchini and peas, and cook, stirring, for 2 minutes or until tender.

Step 2

Combine the egg, milk and ricotta in a bowl and season with salt and pepper. Pour over the vegetables. Reduce heat to medium-low. Lift the edge so that any uncooked egg runs underneath. Cook for 4-5 minutes or until the frittata is almost set.

Step 3

Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Top with the tomato and cheddar. Cook under grill for a further 2-3 minutes or until puffed and set. Cut the frittata into wedges and serve with baby rocket leaves.

Ratings & Comments

Ratings & Comments

I left the broccoli out, and also substituted semi-dried tomatoes for the roma tomatoes and cottage cheese for the ricotta.
There might be a little too much milk in the recipe as it did get a bit more 'watery' than expected. Perhaps substituting 1/2 the milk for the same amount of cream or evaporated milk would help.
A useful recipe for an easy light meal.